Welcome back!  Today, we have the third recipe in our series of the Four Roman Pastas: Pasta Carbonara! This is probably the most popular of the four, and it's no surprise, because this dish is the perfect comfort food: flavorful, rich, and creamy. The sauce may remind you of something like alfredo sauce, but the difference could not be larger: modern Alfredo sauce is largely based on cream, while the body of carbonara sauce is actually egg!  Pasta Carbonara Makes about 4 servings Ingredients: 12 ounces spaghetti (or any other pasta, but spaghetti is traditionally used) 2 whole eggs 2 egg yolks 2 ounces Pecorino Romano, finely grated 1/2 teaspoons black pepper, freshly ground 1 tablespoon olive oil 4 ounces guanciale You'll also need some pasta water, probably around a cup Directions: In a bowl, beat the whole eggs and egg yolks together. Add in the Pecorino Romano and black pepper and mix it all together.  In a pan, saute the guanciale in the olive oil until crispy, for about